RUMP TAIL WITH CHIMICHURRI
Ingredients
- Ingredients:
- Chalmar Rump Tail
- Chimichurri:
- • 60g Fresh Coriander
- • 1/2 Red Onion (roughly diced)
- • 2 cloves Garlic (peeled and chopped)
- • 1 Red/Orange Chilli (chopped)
- • 1 cup Olive Oil
- • 2 Tbsp White Wine Vinegar
- • 1 tsp Sugar
- • Pinch of Salt
- To serve:
- • Potatoes of your choice
- Or
- • 6-8 Rolls
- • 6-8 slices of Emmentaler Cheese
Instructions
- Method:
- 1. Bring the Rump Tail to room temperature and prep your braai or gas barbeque.
- 2. To make the chimichurri sauce, simply blitz together the fresh coriander, red onion, chilli, garlic, olive oil, white wine vinegar, salt and sugar until you have a smooth but still textured sauce.
- 3. The beauty of the rump tail is in the layer of fat on one side. You don't want to cut this off, that's where the flavour is. Simply score the fat with a knife, season both sides with salt, and then place the rump tail fat side down over medium coals for about five minutes to render the fat. The fat dripping onto the coals often ignites some flames, so watch it closely and move it if necessary.
- 4. Once the fat is rendered and crisped, flip the rump tail over, put the lid on and braai it covered for approximately ten minutes. (This will give you rare to medium-rare, depending on the size of the tail.)
- 5. Now take it off and allow it to rest for at least ten minutes. Slice it up, pour over that chimichurri sauce, and either serve with potatoes of your choice or in rolls with a good slice of Emmental cheese.
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